Casserole, Chili Relleno Bake

By Floridaberry

Ingredients

• 1 pound ground chuck
• 1 pound ground sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup salsa
• 5 (4 ounce) cans whole chilies, drained
• 2 cups shredded Montrey Jack cheese with peppers
• 2 cups shredded sharp Cheddar cheese
• 1/3 cup yellow cornmeal
• 4 large eggsd
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon hot sauce
• Garnish: sour cream, chopped fresh cilantro

Preparation

Step 1

Preheat oven to 350 degrees. Ligtly grease a 13 x 9 inch baking dish.

In a large skillet, combine ground chuck, ground saussage, onion, and garlic. Cook over medium heat, stirring occassionally, until meat is browned and crumbly. Drain well. Stir in salsa.

Cut chilies in half lengthwise, remove seeds. Place half or chillies evenly over bottom of baking dish. Spoon half of meat mixture over chilies. Sprinkle evenly with half of cheese. Place remaining chilies in an even layer over cheese. Spoon remaining meat mixture over chilies. Top evenly with rmaining cheese. Sprinkle cornmeal evenly over cheese.

In a medium bowl, whisk together eggs and flour until smooth. whisk in milk, salt and hot sauce. Pour over cornmeal. Bake 35 to 45 minutes or until set. Let cool 10 minutes. Cut into squares to serve. Garnish with sour cream and chopped fresh cilantro, If desired. Also serve jalapeno peppers on the side.